Great Grilled Vegetable Sandwich Food

CALIFORNIA GRILLED VEGGIE SANDWICH

Steps:

• In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
• Preheat the grill for high heat.
• Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
• Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED!

Steps:

• Place ingredients in a jar and shake well. Set aside 10 minutes+.
• Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.
• Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.
• Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.
• Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.
• Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
• Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl.
• Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping)
• Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min)
• Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)
• While vegetables are still hot, drizzle over Dressing and toss.
• Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.

GRILLED VEGETABLE SANDWICHES

Steps:

• Brush the zucchini, squash, eggplant, scallions, and mushrooms lightly with olive oil and sprinkle with a little salt and pepper. Grill or broil until tender. Cut the grilled mushrooms into thin slices.
• If the bread is very thick, hollow it out slightly to make a pocket. Spread the sun-dried tomato spread liberally on each slice. Layer the vegetables, including the roasted peppers, on one half of the bread, dividing them evenly among the four sandwiches. Pat the grated cheese on the other half and put the halves together.

20 BEST VEGETARIAN SANDWICHES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a vegetarian sandwich in 30 minutes or less!

GRILLED VEGETABLE SANDWICH

Steps:

• In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.

OUR 20+ BEST VEGETARIAN SANDWICHES (HUMMUS SANDWICH)

Steps:

• Divide the mashed avocado between 2 of the toasted bread slices.
• Spread the hummus over the remaining bread.
• Layer the veggies on top.

BEST GRILLED VEGETABLE SANDWICH

Steps:

• Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
• Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
• Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.

ROASTED VEGETABLE GRILLED CHEESE SANDWICH

Steps:

• Preheat oven to 400°F. Toss the vegetables with olive oil spray and dill and season with salt and pepper. Spread out on a baking sheet and roast for 10 minutes, until vegetables are slightly tender.
• Brush the melted butter on one side of the bread slices.
• In a large cast iron skillet or electric griddle over medium low heat, place one slice of bread on the skillet, buttered side down. Add half the Dill Havarti cheese on top of the bread, then layer with half the roasted vegetables, followed by half the Gouda cheese. Top with a bread slice, buttered side up.
• Cook grilled cheese sandwich until golden brown and cheese is melted, about 4-6 minutes on each side. Repeat for the second sandwich.

GRILLED VEGETABLE SANDWICH

Steps:

• Combine all ingredients (for mayo) in food processor and pulse (or blender).
• Sandwich: Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms.
• Season them with salt and pepper.
• Place vegetables on a hot grill (or under broiler) and cook until they are tender.
• Once vegetables are done brush sliced bread with olive oil and grill (or broil) on both sides.
• To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with herbed mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
• Enjoy!

37 BEST EVER VEGETARIAN SANDWICH RECIPES

Steps:

• Are you really looking for directions? Or just being lazy? It's a sandwich dude.
• But fine:
• Smear the peanut butter on both slices of bread.
• Cut the banana into about 8mm thick slices and layer them over just ONE slice of bread.
• Sprinkle cinnamon over them.
• Place both slices on top of each other.
• Add oil to the pan and fry both sides for 2-3 minutes until nice and brown and yummy and tasty and boom! Back to bed.

GRILLED VEGETABLE SANDWICH

Steps:

• Preheat oven to 350°F. Place garlic in custard cup; drizzle with 1 teaspoon oil. Cover with foil; bake until garlic is tender, about 35 minutes. Cool and mash garlic.
• Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes. Wrap in paper bag; let stand 10 minutes. Peel peppers. Transfer to platter.
• Arrange eggplant, zucchini, mushrooms and green onions on baking sheet. Brush vegetables on each side with 1 tablespoon oil. Season with salt and pepper. Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side. Cut green onions into 2-inch pieces. Transfer vegetables to same platter. Sprinkle with thyme and basil.
• Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season with salt and pepper. Drizzle dressing over vegetables.
• Spread rolls with mashed garlic, dividing equally. Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom.

GREAT GRILLED VEGETABLE SANDWICH

Steps:

• Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
• Combine all ingredients in a food processor and pulse.